Yummy Baked Potato Skins

Ingredients

• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese (8 ounces)
• 1/2 cup sour cream (optional)
• 4 green onions, sliced (optional)  

 

Directions

1. Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
2. Place on a greased baking sheet.
3. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
4. Bake at 475° for about 8 minutes and turn over.
5. Bake for another 8 minutes or so and then turn right side up.
6. Sprinkle bacon and cheddar evenly inside of skins.
7. Bake 2 minutes longer or until cheese is melted.
8. Top with sour cream and onions, if desired.

                                               Source : food.com

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Parmesan Zucchini

Ingredients

• 2 medium zucchini
• 2 teaspoons olive oil
• 1/2 teaspoon seasoning salt, to taste (Lawry's or Johnny's)
• 1/3-1/2 cup grated parmesan cheese, to taste (and size of zucchini)

 

Directions:

1. Preheat the oven to 350 degrees F.
2. Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
3. Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
4. Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.
5. Place uncovered in the oven and bake for 20 minutes on 350 degrees F.
6. Serve two pieces to each person as a side dish, and enjoy!

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Tiramisu Cupcakes (Uses Cake Mix)

Ingredients

• 1 (18 1/4 ounce) package white cake mix
• 3 eggs
• 1/3 cup oil
• 1 1/4 cups water

Liquid Coffee Layer

• 2/3 cup water, boiling
• 1/2 cup confectioners' sugar
• 1 1/2 tablespoons instant coffee

Mascarpone Filling

• 1 cup mascarpone cheese (from tub)
• 3 tablespoons Kahlua (or coffee extract)
• 1/4 cup sweetened condensed milk
• 1 (8 ounce) container french vanilla cool whip

Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• chocolate shavings (to garnish)

 

Directions:

1. Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
2. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
3. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
4. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
5. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
6. Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
7. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

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Mini Snack Pizzas

Ingredients

• 1 (8 ounce) can pillsbury refrigerated dinner rolls
• 1 (8 ounce) jar pizza sauce
• 4 slices mozzarella cheese
• 16 pepperoni or 8 pieces Canadian bacon

 

Directions:

1. Preheat oven to 375.
2. Place rolls on ungreased baking sheet try to flatten rolls so they resemble flat circles.
3. Take a spoonful of sauce and spread ontop of each rolls.
4. Then cut up cheese into small bits and garnish.
5. Add meat ontop of cheese and then place remaining cheese ontop of meat.
6. Cook for about 15 min of until rolls are golden

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Tomato and Watermelon Salad

Ingredients 

• 3 -4 heirloom tomatoes, small to medium, in assorted colors, cored and cut into 1 inch chunks
• 1 small cucumber, peeled, seeded, and cut into 1 inch cubes
• 1 cup watermelon, seedless flesh (red or yellow)
• 1 Hass avocado, halved, pitted, peeled, and cut into 1 inch cubes
• 1 tablespoon herbs, fresh, chopped (mixed in any combination ( basil, tarragon, chives, and cilantro)
• 1/4 teaspoon coriander seed
• 3 tablespoons extra virgin olive oil
• 3 tablespoons aged balsamic vinegar
• kosher salt & freshly ground black pepper

 

Directions:

1. In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs.
2. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

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Red Hot & Blue Potato Salad - the Original

Ingredients

• 4 lbs Red Bliss potatoes
• 4 large eggs
• 1/2 cup finely chopped green onion top
• 1 1/4 cups mayonnaise
• 1 3/4 teaspoons celery seeds
• 1 3/4 teaspoons salt

 

Directions:

1. Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
2. In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
3. Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it. 
   NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
   ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
                                          Source : food.com

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Iced Cafe Au Lait

Ingredients

• 2 1/4 cups coffee, freshly brewed, but cold
• 2 cups milk
• 2 cups ice, crushed
• sugar (optional)

 

Directions:

1. Whirl cold coffee, milk, and crushed ice in a blender.
2. Add desired sugar; continue blending until frothy.
3. Pour over ice.

                                               Source : food.com

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Nutella-stuffed French Toast

Ingredients

nutella
dense bread, sliced medium
6 large eggs
1/4 cup milk
3 tablespoons butter

 

Directions:

1. Melt butter in a heavy skillet.
2. Lightly whisk eggs with milk.
3. Spread Nutella between two slices of bread.
4. Dip in egg-milk mixture briefly to coat.
5. Slowly brown each side of the sandwich.
6. Serve with whipped cream and strawberries or drizzle with maple syrup.

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Edam Cheese Fritters

Ingredients

600 ml milk
1 small onion
2 whole cloves
1 bay leaf
125 g semolina
100 g edam cheese, grated
1/2-1 teaspoon dry mustard
1 egg
dry breadcrumbs

 

Directions:

1. Bring the milk to almost boiling point with onion, bay leaf and cloves.
2. Cover and allow to cool.
3. Remove Onion, bay leaf and cloves.
4. Bring back to boiling point.
5. Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
6. Remove from heat and stir in cheese and mustard.
7. Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
8. Allow to cool.
9. Cut into squares. I find that it makes 12 squares.
10. Dip into beaten egg and then roll in breadcrumbs.
11. Fry gently in a good quality oil. I prefer Virgin Olive Oil.
12. Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
13. NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.

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Nutella Black & White Cheesecake

Ingredients

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 cups heavy cream, divided
3/4 cup nutella, warmed slightly & divided (see instructions)
1 chocolate cookie pie crust

 

Directions:

1. In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy.
2. In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps.
3. Whip the remaining heavy cream until soft peaks form.
4. Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
5. Alternately spoon the 2 batters into the pie crust, creating layers.
6. Refrigerate for at least 1 hour and serve!
7. ----To Warm Nutella----.
8. In microwave, heat on high for 5 seconds in microwavable bowl.
9. Or, on low heat on a stove until mixture becomes creamy.
10. ---Hint---.
11. To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.
                                             Source : food.com

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Our Favourite Lemon Loaf

Ingredients

1/2 cup butter or 1/2 cup margarine or 1/2 cup shortening (We prefer butter)
1 cup sugar
2 eggs
1/2 cup milk, 2% is fine
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon, rind of

 

Glaze

1 lemon, juice of
1/4 cup sugar

Directions:

1. In a large bowl, cream butter and sugar.
2. Add eggs, one at a time, beating until creamy.
3. Blend in milk.
4. In another bowl, mix together flour, baking powder, salt and lemon rind.
5. Pour into batter.
6. Stir to moisten.
7. Scrape into greased 9 x 5 inch loaf pan.
8. Bake in 350f degree oven for 55 to 60 minutes.
9. Cool in pan for 5 minutes.
10. Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
11. Cool.
12. Glaze: Combine lemon juice and sugar in saucepan.
13. Stir and heat till sugar is dissolved.
14. Spoon evenly over top of hot loaf.

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Gluten Free Waffles

Ingredients

1 cup brown rice or 1 cup rice flour
1/2 cup potato starch (NOT Potato Flour)
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
2 eggs (or not...see notes)
1 1/2 cups buttermilk (regular milk works, too)
1 teaspoon sugar

 

Directions:

1. Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
2. Add a bit more milk if too thick or a bit of rice flour if too runny.
3. Can be made without eggs, if necessary; just add a little more liquid to make up for them.

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Chewy Double Chocolate Chip Cookies

Ingredients

1 1/4 cups margarine
2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

 

Directions:

1. I double this recipe.
2. Cream together the margarine, sugar, then add the eggs and vanilla.
3. Blend in the cocoa and add baking soda, salt and blend well.
4. Add the flour into the creamed mixture and fold in the chocolate chips.
5. Bake at 350° for 8-9 minutes.

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Crepes

Ingredients

3/4 cup flour
3 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
1 1/2 tablespoons butter (melted)
2 -3 eggs (Generally I will use 2 1/2 eggs)

 

Directions:

1. Melt butter and allow to cool completely (this is to insure that the warm butter doesn't begin to cook the eggs).
2. Crack eggs into medium bowl and whisk until nice and thick.
3. Add milk slowly.
4. Then slowly whisk butter into egg/milk mixture.
5. Sift Flour, Sugar and salt into a medium bowl.
6. Slowly add flour mixture to egg mixture and mix until smooth.
7. Spray an 8-10 inch frying pan (whatever you have on hand!).
8. Heat on medium heat (be sure not to OVER heat pan, otherwise the batter will cook to quickly-- not allowing you to cover the pan), and add around 1/4c of batter to pan and quickly turn pan side to side-- to side, allowing batter to cover the bottom of the pan.
9. Batter should make a thin layer on the bottom of the pan.
10. Cook until top is no longer wet, and when the underside begins to brown.
11. Do not attempt to turn; there is no need to.
12. Remove from pan and spread your favorite jam or jelly on them.
13. You can also make various desserts with these.
14. The possibilities are endless!
15. ENJOY!

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Best Broccoli and Cheese Casserole

Ingredients

1 (10 1/2 ounce) can cream of mushroom soup
1 cup mayonnaise
1 beaten egg
1/4 cup chopped onion
1 (14 ounce) package frozen chopped broccoli
8 ounces sharp cheddar cheese, shredded
salt and pepper
paprika

 

Directions:

1. Mix together the soup, mayo, egg and onion.
2. In a large bowl, fold the broccoli and the soup mix and the cheese together.
3. Spread into a greased 9x13 inch pan.
4. Sprinkle with salt, pepper, and paprika.
5. Bake at 350 for 45 minutes.

                                                                    Source : food.com

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